Name: Spicy Seafood-And-Fennel Lasagne
Ingredients: 1 tb Olive oil; 1 c Finely chopped onions; 1 tb Minced garlic; 1 ts Fennel seeds; 1/2 ts Crushed red pepper; 1 cn Tomatoes; 35 ounce; 1 ts Salt; 1 1/4 lb Squid; cleaned, sliced in thin rings; 1 1/4 lb Medium shrimp; halved lengthwise; 2 tb Olive oil; 2 lg Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups; 2 c Thinly sliced onion; 3/4 ts Salt; 1/4 ts Freshly ground pepper; 3 c Milk; 3 tb Butter or margarine; 1/2 c All-purpose flour; 1/2 ts Salt -noodles----; 12 No-boil lasagne noodles; OR; 1 lb Regular lasagne noodles; cooked; 1/4 c Fresh parsley; chopped; 8 cups.)

Convince them what a contradiction it is to be a Christian, and yet to refuse to learn; for what is a Christian but a disciple of Christ? And how can he be a disciple of Christ, that refuses to be taught by Him. And he that refuses to be taught by his ministers, refuses to be taught by Him; for Christ will not come down from heaven again to teach them by His own mouth, but has appointed His ministers to keep school and teach them under Him. To say, therefore, that they will not be taught by His ministers, is to say, they will not be taught by Christ; and that is to say, they will not be His disciples, or no Christians.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Dutch	Dinner, Foreign: it	1	Servings

INGREDIENTS

1	tb	Olive oil
1	c	Finely chopped onions
1	tb	Minced garlic
1	ts	Fennel seeds
1/2	ts	Crushed red pepper
1	cn	Tomatoes; 35 ounce
1	ts	Salt
1 1/4	lb	Squid; cleaned, sliced in thin rings
1 1/4	lb	Medium shrimp; halved lengthwise
2	tb	Olive oil
2	lg	Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups
2	c	Thinly sliced onion
3/4	ts	Salt
1/4	ts	Freshly ground pepper
3	c	Milk
3	tb	Butter or margarine
1/2	c	All-purpose flour
1/2	ts	Salt -noodles—-
12		No-boil lasagne noodles; OR
1	lb	Regular lasagne noodles; cooked
1/4	c	Fresh parsley; chopped
	8	cups.)

INSTRUCTIONS

TOMATO-SEAFOOD SAUCE
FENNEL-ONION FILLING
WHITE SAUCE
1. Make Tomato-Seafood Sauce: Heat oil in large saucepan over medium heat.
Add onions and cook until softened, 5 to 8 minutes. Stir in garlic, fennel
seeds and red pepper; cook 30 seconds. Add tomatoes, breaking up with
spoon, and salt. Bring to boil; reduce heat and simmer 10 minutes. Stir in
squid; cover and simmer 1 hour. Stir in shrimp; cook 1 minute more. (Makes
2. Make Fennel-Onion Filling: Meanwhile, heat oil in Dutch oven over
medium-high heat. Stir in fennel, onions, salt and pepper; cook, stirring
occasionally, until vegetables are tender and begin to brown, 30 to 45
minutes.
3. Make White Sauce: Bring milk to boil in medium saucepan. Melt butter in
large saucepan over medium heat. Add flour and cook, whisking, 1 minute.
Whisk in milk and salt; bring to boil, whisking. Reduce heat and simmer,
stirring, 10 minutes.
4. Heat oven to 375&deg;F. Measure 1/2 cup of just tomato mixture without any
squid or shrimp from Tomato-Seafood Sauce; spread mixture in 13x9-inch
baking dish. Arrange 3 no-boil noodles or a layer of cooked noodles on top.
Spoon on 2 cups Tomato-Seafood Sauce, then add second layer of noodles.
Combine Fennel-Onion mixture with White Sauce and spoon on top. Add third
layer of noodles, 2 cups Tomato-Seafood sauce, then remaining noodles.
Spoon 1/2 cup Tomato-Seafood sauce over top (reserve remaining).
5. Cover and bake 30 minutes until bubbly. Let stand 15 minutes. Sprinkle
with parsley. Heat reserved Tomato-Seafood Sauce in saucepan over low heat;
serve with lasagne. Makes 8 servings.
NOTES : Your dinner guests will love this entr.e, inspired by a seafood
lasagne from Venice. Prep time: 1 3/4 hours; Baking time: 30 minutes;
Degree of difficulty: Moderate PER SERVING; Calories 455; Total Fat 15 g;
Saturated Fat 6 g; Cholesterol 298 mg; Sodium 1,137 mg; Carbohydrates 43 g;
Protein 36 g
Recipe by: Ladies Home Journal Online : http://www.lhj.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
20, 1998

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